Author Archives: Davey Griffin

Brisket “Stall” Demonstrated During Camp Brisket

One of the most frustrating and confusing events that occurs when smoking meat products is the time period when the meat seems to just quit cooking. The temperature levels off and will not elevate regardless of how hot the pit temperature (which is the first thing that most inexperienced barbecuers will do). During our recent Camp Brisket, we were able to demonstrate the “stall” that larger meat cuts go through during smoking. Actually, the stall has been scientifically documented to be evaporative cooling that is occurring around the… Read More →